i would say this soup is a once a year type indulgence- if you are on a diet, turn away now. that is how powerful this soup is, even reading the ingredients will make a dieter faint. i made this after reading "the fundamental techniques of classic cuisine", by the french culinary institute. i went into the grocery story with a very limited knowledge of the fundmantels and a strong desire to make a potato soup that would clog my aerteries but good! i think i found it! please consider the constitution of people you serve this to! it is not to be fed to the weak. with great soup comes great responsibility. this is not a quick soup or one of the full day-long beauties. it is in-between but it is just what you want when you feel a need to 'splurge.' i reserve the use of this soup for super bowl sundays. and yes, the pun is defintely intended.
this is a great spread. i got it originally from organizedhome.com, but have modified it (because studding a cheese ball with almonds to make it look like a pine cone definitely gets the wow factor, but is a pain in the patootie!). also, this tastes rea
something my dh came up with. lancanshire relish sauce is similar to worcestershire but sweeter (they use fruit in the cooking process). it took 2.6kg (5 3/4lbs) of gravy/shin beef to get 2kg (4 3/8 lbs) and 600grams (21ounces) of skirt to get 500grams
"easy recipe and can be made early in the day and warmed up just before serving. it usually tastes better and allows the old bay seasoning to soak through the shrimps. count on never having any left-overs when making this recipe. when making a fish dinner
in brazil "reis magos" (heyss magos) are the three wise men who visited the baby jesus. i know i got this recipe from the internet, but can't recall which web site. i don't think i ever tried it in the us. hope you enjoyit.
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